Mediterranean Herb-Rubbed Venison with Roasted Vegetables and Pesto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hotplate or grill to high (if using). In a medium bowl, combine Mediterranean herb rub and olive oil. Pat venison dry with paper towels and add to bowl with marinade. Toss to coat, season with salt and pepper and set aside.
2. Toss all vegetables (except courgette and tomatoes) on prepared tray with a drizzle of oil. Season with salt and pepper and bake for about 25 minutes, until golden and tender.
3. When vegetables have 10 minutes cook time remaining, remove from oven, add courgette and tomatoes and toss. Return to oven to cook for about 9 minutes, until tender.
4. When vegetables have 12 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook venison for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes.
5. In a small bowl, combine pesto, mayonnaise and hot water and set aside. Thinly slice venison against the grain.
6. To serve, dollop pesto at far end of your plate. Using the back of a spoon, gently smooth pesto sauce out towards you. Arrange roasted vegetables along the sauce and top with slices of Mediterranean herb-rubbed venison.